Cranberry and Jalapeño Cheese Crackers
Sweet-and-tangy cranberry sauce bursts with flavor when served on zesty jalapeño cheese. If you like, top with sugared cranberries for a festive flair.
Ingredients
- 2 cups (8 oz.) fresh or frozen cranberries
- 1/2 cup firmly packed brown sugar
- 1/3 cup orange juice
- 1/4 teaspoon ground ginger or ground cinnamon
- 30 Club® Original crackers
- 30 Town House® Original crackers
- 8 ounces white cheddar cheese with jalapeño peppers, cut into 30 slices
- Sugared Cranberries* (optional)
- Small fresh mint leaves (optional)
Directions
1. In small saucepan stir together cranberries, brown sugar, orange juice and ginger. Bring to boiling. Reduce heat. Simmer, uncovered, for 4 to 8 minutes or until all cranberries burst. Transfer to bowl. Cover and refrigerate at least 3 hours or until thickened, stirring occasionally.
2. Arrange crackers on serving plate. Top each with cheese slice. Spoon cranberry mixture on top. Garnish with Sugared Cranberries and mint leaves (if desired).
*Note: For Sugared Cranberries, in small saucepan combine 1/4 cup granulated sugar and 1/4 cup water. Cook and stir over medium heat until sugar dissolves. Remove from heat. Stir in 1 cup fresh or frozen cranberries. Stir until well coated. Use slotted spoon to remove cranberries from saucepan. Place on wire cooling rack over foil-lined baking sheet. Separate berries so they do not touch. Let dry about 45 minutes or until just sticky. Place 1/4 cup granulated sugar in shallow bowl. Roll cranberries, a few at a time, in sugar. Transfer back to wire rack. Let stand at least 1 hour or until dry. Refrigerate in airtight container for up to 2 days.
